Lemongrass Roast Chicken

Lemongrass Roast Chicken
Photo by Alan Richardson

Ingredients

  • 1 whole chicken (3 to 4 lb.), rinsed and patted dry
  • 2 Tbs. finely chopped fresh cilantro
  • 2 Tbs. granulated sugar
  • 2 Tbs. finely chopped fresh ginger
  • 1 Tbs. soy sauce
  • ¼ cup water
  • ¼ cup fish sauce
  • + 12 more ingredients
    • 2 Tbs. fresh lime juice, with pulp
    • 4-½ tsp. fish sauce
    • ½ cup finely chopped lemongrass (3 or 4 stalks)
    • 1 Tbs. vegetable oil
    • 1 tsp. chile paste
    • 2 Tbs. finely chopped shallots
    • 2 cloves garlic
    • 1-½ tsp. kosher salt
    • 4 Tbs. granulated sugar
    • 1 Tbs. finely chopped garlic
    • 1 Tbs. crushed red pepper flakes
    • 2 Thai bird chiles or other hot fresh chiles, cored and seeded

In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess mari...

View full recipe at Fine Cooking

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